Optional

4 heaped tablespoons desiccated coconut

some cold water

HERE’S HOW TO MAKE THEM:

Step 1 Crack your eggs open into a mixing bowl.

Add the flour and milk, and whisk everything together until you have a smooth batter. Step 2 Then add the desiccated coconut. Step 3 Add more water if necessary. The batter needs to be liquid enough to pour of a ladle rather than stick to it.

Don’t worry that the water could dilute the taste – the rice milk gives it a beautifully sweet flavour that still remains even when adding water to it. Step 4 Heat half a teaspoon of coconut oil in a frying pan over a medium heat.

When the oil has melted and the pan is hot, spoon the pancake batter into the pan. (For a savoury pancake you’d add a small handful of crumbled feta and chopped or torn basil now.) Step 5

Cook for 1-2 minutes, turning the pancake over when it gets bubbles on the top and starts to brown on the bottom. When both sides are lightly brown, move to a plate or under the grill (if you want to keep them hot) – or eat while warm.